HADM 3365 - Foodservice Management Essentials

Winter, Spring, Summer. 3 credits. Letter grades only.

Enrollment limited to: non-SHA students only.

Winter, A. Susskind; Spring and Summer, H. Kolakowski.

This course in an introduction to the principles of foodservice operations management, beginning with an overview of the foodservice industry at large. We first focus on major industry segments, business practices, and trends. More consideration is subsequently given to the components of the foodservice system: creating useful financial statements, elements/use of a business plan, marketing, menu design/planning, facilities/production, human resource issues, purchasing/controls, and quality assurance. This fundamental understanding of operations and basic managerial responsibilities will set the stage for further exploration of these issues in subsequent SHA courses.